Double Crust Pie Dough
 
Makes 1 (9-inch) double crust pie
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 cup cold unsalted butter, cubed
  • ⅔ cup ice water, plus more as needed
Instructions
  1. In the work bowl of a food processor, pulse together flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea size. With processor running, slowly add ⅔ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
  2. On a lightly floured surface, turn out dough and divide in half. Press each portion into a flat disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or for up to 2 days. After 2 days, dough can be kept in the freezer for up to 3 months.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/zucchini-pie/